[Homemade (Infused) Grappa]

Grappa is typically fairly high in alcohol, so you shouldn't have any spoilage problems. Just make sure you take the stuff out of the grappa after achieving the flavor you want (and obviously you can't put in so much watery flavoring ingredients like apples that the alcoholic strength is diluted).

Most infused grappa I've had has been a relatively straightforward herbal infusion, which is the traditional way: rue, licorice root, that sort of thing. If you're going to do something like an apple, vanilla and cinnamon infusion, I think you're wasting your money on grappa (which isn't cheap in the US). Better to do it in a bottle of vodka or overproof rum. Nardini is one of the less expensive brands, for example, and you're still talking 40 bucks a liter.

[Reviewing NYC Pizza]

Hi raji!

I was probably unclear before. I know they refire the oven a few times a day: before lunch service and before dinner service. It's important, I think, just to make sure that you go as close to that time as possible.

My personal experience is that a lot of the people who don't particularly like Grimaldi's (and there are plenty) are those who tend to go at, say, three o'clock in the afternoon to beat the crowds. Well, this is the worst possible time to go there, since the oven was last stoked sometime around 11:00. This is what I've been saying about the inconsistency. 12:00 or 5:00 will get you a mind-blowing pizza. 3:00 or 8:00. . . a very good pizza, but not in the same league.

I guess I just don't agree with their oven management technique, which seems to be doing two or three big burns a day but otherwise not fueling the oven. This could, of course, be economics. They may have decided that it doesn't make good financial sense to keep the oven at peak heat at three o'clock in the afternoon when they won't be doing all that much business. Still, I've never been to Patsy's East Harlem and had a pizza that seemed to come from an underheated oven.

Great picture of the oven, by the way! It's image DSC_1466 for others who may wish to give it a look. How were they about letting you take pictures? Did you arrange with them beforehand to take pictures? I ask because we were told (fairly rudely, I might add, even by NYC standards) that they did not want us taking pictures of the oven.

[Vanilla cola and Derivatives]

Strangely, Vanilla Pepsi is pretty good. And it's hard to understand why Coke would have made such an artificial-tasting product. Artificial vanilla is usually simply vanillin, which is the main flavor component of vanilla. It's not as complex as the real thing, which has a zillion subtle flavor components, but it doesn't taste all that "artificial."

On the other hand, I read somewhere that a big reason behind the flop of "New Coke" was the substitution of vanillin for vanilla extract.

[Antique Copper Pans]

The real culprits are cupric sulphate (easy to spot), lead (not so easy) and aluminum (jury still out on this one.)

If you're speaking of the presumed connection between aluminum and Alzheimer's disease , the jury has been in on that one for years. There is no danger from using aluminum cookware. Some quotes:

". . . the current consensus is that aluminum does not play a major role in the development of Alzheimer's disease . . ." - Leonard Berg, professor of neurology at the Washington University School of Medicine and former director of the Alzheimer's Disease Research Center

". . . if aluminum plays a role it is most probably a secondary one. The reasoning for this position is based on the fact that aluminum is one of the most abundant and pervasive elements. It is found everywhere . . ." - Zaven S. Khachaturian, director of the Ronald and Nancy Reagan Research Institute

". . . When the tissue was processed using more sophisticated analytical methods, or when more accurate measures of aluminum content in the Alzheimer's-diseased brain were used, no excess aluminum was found. In addition, studies of the total amount of aluminum in the body of patients with Alzheimer's Disease show no increase in aluminum concentrations as compared to healthy individuals.  In my opinion, the supposed relation between aluminum and Alzheimer's Disease is a simple case of neuromythology." - Charles DeCarli, director of the Alzheimer's Disease Center at the University of Kansas Medical Center

As for the old stuff, I guess I should have them re-lined just as soon as I can because it would not be good if they contain lead of any kind.  I wonder what that costs?

I don't think retinning is terribly expensive, but it's not cheap either. Perhaps there is some kind of test for lead you could do? I think there are tests for lead glaze in pottery.

[Berentzen Apple Schnapps]

Berentzen seems to be the apple schnapps of preference among my shaker-wielding fans. Here's another one from Audrey:

Applejack Cobbler

2 oz. Lairds Applejack

1 oz. Fresh Cranberry sauce (recipe on ocean spray bag)

3, half-slices of orange (or 3/4 - 1oz fresh orange juice)

1/2 oz Punt e mes

1/2 oz Berentzens Apple Schnapps

1 barspoon Al Wadi Pomegranate Molasses

3 Dashes Angostura Bitters

Garnish:  Cape Gooseberry with "onion paper" skin peeled backwards and hooked over the rim of the glass.

Measure all ingredients into a mixing glass.  Muddle WELL.  Shake hard to at least a 10 second count, and strain into a chilled cocktail glass.  Garnish with gooseberry.  The color should be an opaque, ruby red---dark and bloody in effect.

There's also the Apple Core from First as featured in Anthony Giglio's Cocktails in New York (thread here) which is:

Apple Core

1.25 oz : apple vodka

0.75 oz : Berentzen Apfelkorn apple schnapps

0.25 oz : fresh lemon juice

1 tsp : apple cider

Fill cocktail glass 1/3 with apple foam (1 sheet gelatin per cup of fresh apple juice, charged in a charger). Shake with cracked ice and strain into a cocktail glass.

[Applejack]

The bonded applejack is 100 proof and 100% aged apple brandy.

[Antique Copper Pans]

The original vessel described by bleu may well be safe because there is no note about copper showing through, and no apparent need to re-tin. Some of us think that tin is toxic, but it is still allowed for sale as a copper lining, after testing by my government.

I agree that a tin lining should be safe. The discussion about copper and safety for cooking evolved out of a discussion on "what if" the lining was failing.

When the tin begins to wear through (my French pans lasted several years) I was still able to use them for non acidic foods, without getting sick.

Hey, knock yourself out. It's your own body and you can take your own risks. I will simply point out, however, that it's possible to ingest too much copper (and lead, etc.) without immediately getting "sick" from it. Especially if you're only using it maybe a few times a month. I cook with my copper cookware on a daily basis, and personally I wouldn't use a copper pan for "regular cooking" if the tin lining had failed. I'd get it re-tinned. Plenty of people eat food that's been cooked in lead-glazed pottery every so often, or drink hard booze that's been stored in a lead crystal decanter for years and don't "get sick" every time they do it. . . but that doesn't mean it's not a bad idea.

[Antique Copper Pans]

What about carnitas which are traditionally fried in an unlined copper vessel?

Certain things, like high fat/neutral pH carnitas or melted sugar, etc. seem to be okay. . . which is to say that they seem like cooking tasks that do not encourage copper to dissolve into the food.

That said, there are a lot of things that are "traditionally" cooked in ways that are poisonous (e.g., cooked in lead-glazed pottery, etc.).

I have a copper pot from France that needs to be retinned (after 3 uses!) but I can't see why I should bother. I just don't use it.

This is one of the reasons I always recommend that people buy stainless-lined heavy copper instead of tin-lined. You have to baby tin-lined copper substantially more than even nonstick. No high heat, only soft (wood or thermal plastic) utensils, no scrubbing of any kind, etc. If your pan needs to be retinned after only three uses, it's likely that you either didn't use it gently enough or the pan wasn't tinned particularly well to begin with. It's also the case that a lot of what seems like "bargain priced French copper" is actually not made to be cooked with at all, but is meant for table-side presentation and service (e.g., Mauviel's table service line).

Of course, if you don't use it -- problem solved!

. . . I'm sure that I have consumed more copper as a metalsmith than an average person would by using a copper pot in their kitchen.

It's hard to say whether or not that is true. There are several things to consider: You're probably not getting all that much copper into your body via absorption into the skin simply by handling copper with some frequency. So what we're talking about in your case is how much copper you have potentially inhaled in dust form from sanding copper (or perhaps in vapor form?). Unless you're leaving visible drifts of copper dust on your work surface (as, for example, a sculptor who works large pieces of copper might), and unless you're getting this exposure on a daily basis, it's unlikely that you're ingesting a great deal of copper. More than a "regular person," sure. . . but maybe not meaningfully more. From what I have read, it seems highly unlikely that you are being exposed to a copper particulate level in the air (~5,000 ng/m^3) that would make it likely that you would suffer from the various health risks associated with such exposure (metal fever, atrophic changes to nasal mucous membranes, various lung ailments, etc.).

Then there is also the issue of the form of the copper. As I mentioned upthread, the soluble copper compounds (i.e., those that are likely to get into your food from cooking in a copper pan) have a greater impact on human health compared to the forms in the copper dust you might be getting from your work. So, I would guess that cooking in copper on a regular basis puts more copper and more of the worst forms of copper into the human body than working with copper jewelry. Of course, I don't fully appreciate the kind or magnitude of your work. If you're regularly working in an environment where copper dust and vapors are filling the air, you might consider protecting yourself.

[NB. When I say "cooking in copper" here, we're talking about cooking in unlined copper, or in copper cooking vessels in which the lining has substantially failed. I cook in copper all the time, but in stainless lined copper where the food never contacts the copper.]

[Micro-Distilleries?]

There is also Domaine Germain Robin.

[Antique Copper Pans]

Copper is poisonous.

In what context - and how much? I'm sure EVERYTHING is poisonous to some degree, but as a jeweler, I have been filing and sanding and inhaling copper for 20 years and have never heard this before...

What they said above.

Copper is one of those things that is essential is small amounts and poisonous in larger amounts. Copper poisoning is usually an acute condition, but is is possible that it can build up and have a cumulative effect over time. So, for example, cooking tomato sauce in an unlined copper pan might not make you sick. But eating that tomato sauce 5 times a week for six months would be a very bad idea. This is all the more true because soluble copper compounds are the ones that pose the greatest risk to human health.

If you think you're ingesting a fair amount of copper (I don't know how often you work with copper or how much of it you might ingest on a regular basis), I'd recommend doing something to minimize your exposure (gloves and a mask, for example).

[Funky Easy-to-Make Mixed Drinks]

Interesting drink, Chef Shogun. I think it might do a little better in a Collins glass (tall and narrow) rather than a pint glass, though. That way the gradient will display better, and it's a more elegant drink.

[Antique Copper Pans]

So if I lined it with parchment paper I won't die of tin poisoning? 

Make sure the copper isn't showing through the tin lining. Copper is poisonous.

[eG Foodblog: bergerka - An opera about cooking, with pictures]

The great thing about these places is when you ask about the other items on the menu. For example, here is a conversation I have witnessed a few times:

Fat Guy: "Say, what about this noodle dish here. . ."

Guy behind the counter: "Fried dumpling! Five for dollar!"

Fat Guy: "I see, I see. And how about this congee. . ."

Guy behind the counter: "Fried dumpling! Five for dollar!"

Fat Guy: "Right. Two orders of fried dumplings."

Guy behind the counter: "Fried dumpling! Five for dollar!"

[whiskies I'd like to try]

Um. . . I don't know.

[eG Foodblog: bergerka - An opera about cooking, with pictures]

Your cappucino looks remarkably un-sea-foam-ish. I saw your Silvia on the first page. Do you use some special attachement on the foaming wand? Or as it came from the factory. If so, what is the trick to lining up the hole with the surface. (Our current machine has the holes on the sides which makes life easier, but makes crappy coffee so we are strongly considering the Slivia.)

Kathleen probably won't know the answer to this, so I'll chime in. The steam wand on my Silvia is outfitted with a custom-mod three hole steam tip from 1st-Line Equipment. This means that, instead of a single jet of steam pointed straight down, there are three jets of steam pointing out at an angle in three different directions (the configuration is triangular). This makes it much easier to achieve the crucial "turn over" of the milk that leads to proper microfoam.

[Starting charcoal w/o a chimney]

I started a large amount of charcoal with gasoline years ago. Once I got all the burning cinders out of what was left of my hair and clothes, it was a pretty good fire.

[Pegu Club]

I always laugh when I think about the various liquors and ingredients of which Pegu Club is going through unprecedented amounts. I am quite sure, for example, that they are going through as much Rittenhouse rye, Punt e Mes and Green Chartreuse as the rest of the island of Manhattan combined. And I've got to suspect that they're going through a significant percentage of NYC's Laird's applejack now, too.

[ISO: Houston Cocktail Spots]

Do T'afia and Noe have distinct bar areas that people go to, or is it more of a tiny little place where people wait for tables at the restaurant?

[eG Foodblog: bergerka - An opera about cooking, with pictures]

(Don't ferretts running around all night impede sleep?)

They usually jump up on my side of the bed. . .

[Rittenhouse Bonded Rye]

Off the top of my head, I've seen Rittenhouse, Old Overholt, the Old Potrero bottlings, Wild Turkey, Van Winkle, a couple different kinds of Michter's, and Beam at Pegu. I don't think I've seen Pikesville, but I could be mistaken.

[ISO: Houston Cocktail Spots]

I am in Houston until November 20 doing some performances. Pretty soon the rehearsal schedule will lighten up, and I thought I might like to try a few places in town with real cocktails. I'm primarily looking for quieter places with adult drinks and an upscale atmosphere. No loud college beer and frozen margarita places or pickup joints. I'd like to taste the best Houston has to offer in mixology.

Suggestions are welcomed.

[Cocktails for Colorful Foliage]

2) What do you mean by clove tincture?  How numbing should the stuff be?  How many cloves to how much vodka aged for how long?  Or how many drops of clove oil to how much vodka?

One of the cool things they have going at Pegu is a whole array of single-flavor tinctures behind the bar: clove, cinnamon, grains of paradise, pepper. . . you name it. I've been meaning to make a tincture of Sichuan peppercorns to see how that might work. Could be interesting. . . could suck.

"Tincture" in this context means, more or less, "the volatile parts of a substance, separated by a solvent (alcohol, in this case)." Audrey can probably supply any specifics, but my understanding is that it's something like: one ounce of whole spice toasted, ground up and mixed with vodka for X hours, then filtered.

[Michelin Guide to New York est arrivé!]

Everyone is also getting their response to the announcements out.

From Per Se:

"I am deeply honored to receive this distinction from the Michelin Guide -- a truly legendary recognition," said chef Thomas Keller. "I established Per Se in the spirit of The French Laundry, we strive to give our guests the finest dining experience and I am so blessed to work with an incredibly talented and dedicated team.  I share this acknowledgement with Laura Cunningham, who has been with me since the inception of The French Laundry and has supervised the development of per se, chef de cuisine Jonathan Benno, director of operations Eric Lilavois and the entire staff of all of our restaurants."

From ADNY:

Alain Ducasse at the Essex House has been honored with three stars by the Michelin Guide New York City 2006 making Alain Ducasse the only chef ever to have three restaurants (the celebrated Alain Ducasse at the Plaza Athénée, Paris, and Louis XV in Monaco are the other two) with three stars each from the prestigious guide. . . .  In Alain Ducasse's eyes every guest is a 'star' and he insists on treating each and everyone as such. No matter what day of the week, what country, he believes there is only one criterion for success – quality. To maintain this level of excellence, Alain Ducasse relies heavily on strong teams in whom he has confidence; he gives the tempo and inspires the energy to continue his incessant quest for perfection. Tony Esnault, 34, Executive Chef, has worked with Alain Ducasse for three years in Monaco and has known, traveled and shared the same passionate exploration of cuisine and hospitality for over seven years.  Yannis Stanisiere is the restaurant manager and carefully looks after the guests while Andre Compeyre, Chef Sommelier, is responsible for selecting the greatest international wines.

[Michelin Guide to New York est arrivé!]

For those who are interested, here is the complete list of NYC Michelin restaurants:

Manhattan

66

202 Restaurant

21 Club

44 & X Hell's Kitchen

5 Ninth

71 Clinton Fresh Food

Abboccato

Acappella

Acqua Pazza

Aix

Aki

Alain Ducasse [Essex House] -- *** -- 5 couverts red

Alamo

Alcala

Aleo

Alto

AMA

Amuse

Annisa -- * -- 2 couverts black

AOC Bedford

Apizz

Aquagrill

Aquavit

Aroma Kitchen & Wine Bar

Artie's Deli

Artisanal

Asia De Cuba

Asiate

Atlantic Grill

August

Aureole -- * -- 4 couverts black

Avra Estiatorio

Babbo -- * -- 3 couverts black

Balthazar

Banjara

Bar Americian

Bar Masa

Barbetta

Basta Pasta

Bayard's

Bayou

Beacon

Becco

Bellini

Ben Benson's

Beppe

Beyoglu

Bice

Biltmore Room

Bistro 60

Bistro Cassis

Bistro du Vent

BLT Fish -- * -- 3 couverts black

BLT Prime

BLT Steak

Blue Fin [W Hotel]

Blue Hill

Blue Ribbon

Blue Ribbon Bakery

Blue Ribbon Sushi

Blue Water Grill

Boathouse Central Park

Bobby Van' s Steakhouse

Boi

Bolo

Bombay Talkie

Bond Street

Bottega Del Vino

Bouley -- ** -- 4 couverts black

Brasserie

Brasserie 81/2

Bread Tribeca

Bricco

Bridge Café

Bruno

Bryant Park Grill

Bull and Bear [Waldorf Astoria Hotel]

Cabana

Café Boulud -- * -- 3 couverts black

Café Centro

Café de Bruxelles

Café Gray -- * -- 3 couverts red

Café Mogador

Café Sabarsky

Calle Ocho

Canaletto

Candle Café

Capsouto Frères

Casa La Femme North

Casa Mono

Caviar & Banana

Cellini

Cendrillon

Centolire

Cesca

Chanterelle

Chelsea Bistro

China Grill

Cho Dang Gol

Chubo

Cipriani Dolci

Circus

Cité

Compass

Craft -- * -- 3 couverts black

Craftbar

Crispo

Cru -- * -- 4 couverts black

Cube 63

Da Antonio

Da Giacomo

Da Silvano

Da Umberto

Daniel -- ** -- 5 couverts red

Danube -- ** -- 3 couverts red

Davidburke & Donatella

Dawat

DB Bistro Moderne

Del Frisco's

Della Rovere

Devi

Dim Sum Go Go

Diwan

Django

Donguri

Dos Caminos

Downtown Cipriani

Dylan Prime

El Cid

El Faro

Eleven Madison Park

EN Japanese Brasserie

ESCA

Estiatorio Milos

Etats-Unis -- * -- 1 couvert black

Etcetera Etcetera

Extra Virgin

Felidia

Fiamma Osteria -- * -- 3 couverts black

Fig & Olive

Firebird

Five Points

Fives

Fleur de Sel -- * -- 2 couverts black

Flor's Kitchen

Four Seasons

Frankie and Johnnie's

Frederick's Madison

Fresco by Scotto

fresh

Fuleen Seafood

Gabriel's

Gallagher's

Gari

Gascogne

Gavroche

Geisha

Giambelli 50th

Gigino at Wagner Park

Gigino Trattoria

Giorgione

Giovanni

Gnocco

Gobo

Golden Unicorn

Good Enough to Eat

Gotham Bar and Grill -- * -- 3 couverts black

Gramercy Tavern -- * -- 3 couverts black

Grand Central Oyster Bar

Grand Sichuan Eastern

Great N. Y. Noodletown

Hangawi

Harlem Grill

Hasaki

Hearth

HEDEH

Hell's Kitchen

Home

Honmura An

I Coppi

I Trulli

IAN

Ichiro

Ida Mae

Il Buco

Il Cantinori

Il Cortile

Il Menestrello

Il Monello

Il Mulino

Il Nido

Il Palazzo

Il Riccio

Il Tinello

Inagiku

Inoteca

Iron Sushi

Isabella's

Ithaka

Itzocan

Jack's Luxury Oyster Bar

Jane

Jarnac

Jean Claude

Jean-Georges -- *** -- 4 couverts black

Jean-Luc

Jewel Bako -- * -- 1 couvert red

Jewel Bako Makimono

Joe Allen

JoJo -- * -- 2 couverts black

Josephs Citarella

Jubilee

Kai

Keens Steakhouse

Khyber Grill

Kings' Carriage House

Kirara

Kitchen 22

Kitchen 82

Kittichai [60Thompson Hotel]

Koi

Koi

Komegashi

Kurumazushi

La Goulue -- * -- 2 couverts black

La Grenouille

La Mangeoire

La Masseria

La Paella

L'Absinthe

Lan

Land Thai Kitchen

Landmarc

Lavagna

LCB Brasserie

Le Bernardin -- *** -- 5 couverts black

Le Bilboquet

Le Colonial

Le Gigot

Le Perigord

Le Tableau

Le Zie 2000

Le Zinc

L'Ecole

Lenox Room

Les Halles

Les Halles Downtown

Lever House -- * -- 3 couverts black

L'Impero

Lo Scalco -- * -- 3 couverts black

Luca

Lucy

Lupa

Lure Fishbar

Lusardi's

Macelleria

Magnifico

Maloney & Porcelli

Mamlouk

Mandarin Court

March -- * -- 3 couverts black

Markjoseph Steakhouse

Mark's

Marseille

Mary's Fish Camp

MAS

Masa -- ** -- 2 couverts black

Matsuri

Maz Mezcal

Megu

Mercer Kitchen [Mercer Hotel]

Mesa Grill

Metrazur

Mexicana Mamma

Mezzaluna

Mezzogiorno

Michael Jordan's

Michael's

Molyvos

Momofuku Noodle Bar

Montrachet

Morton's

Mosto

Mr. Chow

Nadaman Hakubai

Nam

Nanni

Nebraska Beef

Nello

NEO Sushi

New Leaf Café

New Wonton Garden

Nice Matin

Nice Restaurant

Nick & Stef's Steakhouse

Nick's

Nicole's

Nippon

Nobu -- * 2 -- couverts black

North Square

Nyonya

O Mai

Ocean Grill

Oceana -- * -- 3 couverts black

Odeon

Old Homestead

Olives

One if by land, two if by sea

Ono

Oriental Garden

Orsay

Orso

Osteria Al Doge

Osteria Del Circo

Osteria Laguna

Otto

Ouest

P.J. Clarke's

Palm

Palma

Pampano

Paola's

Paradou

Park Avenue Café

Park Bistro

Park Terrace Bistro

Pastis

Payard

Pearl Oyster Bar

Peasant

Peking Duck House

Pellegrino's

Pepolino

Per Se -- *** -- 5 couverts red

Periyali

Persepolis

Petrosino

Petrossian

Phoenix Garden

Picasso

Piccolo Angolo

Picholine -- * -- 3 couverts black

Pietro's

Ping's Seafood

Pipa

Place, The

Po

Pongal

Pongsri Thai

Porcupine

Post House

Prune

Public

Pure Food and Wine

Quatorze Bis

Raffaele

Raoul's

Red Cat

Remi

Rene Pujol

Riingo

Rocking Horse

Rosa Mexicano

Rothmann's

Roy's New York

Sachiko's on Clinton

Salt

San Domenico NY

San Pietro

Sapa

Sapphire

Sarabeth's

Sardi's

Savore

Savoy

Scaletta

Scalini Fedeli -- * -- 3 couverts black

Schiller's Liquor Bar

Second Avenue Deli

SEO

Sette Mezzo

Sevilla

Shaan of India

Shaburi

Shaffer City

Shanghai Pavilion

Shun Lee Palace

Siam Inn

Silverleaf Tavern

Smith & Wollensky

Snack

Soba Ya

Solo

Sparks Steak House

Spice Market

Spigolo

Spotted Pig -- * -- 1 couvert black

Stanton Social

Strip House

Suba

Suenos

Sugiyama

Sunrise 27

Surya

Sushi Ann

Sushi of Gari

Sushi Seki

Sushi Yasuda

Sushi Zen

Sushiden

Sushiya

Sweet-n-Tart Restaurant

Tabla

Table XII

Tamarind

Tao

Taormina

Taste

Tasting Room

Teodora

Thaiso'n

Thalia

The Capital Grille

The Harrison

The Manhattan Ocean Club

The Mermaid Inn

The Modern -- * -- 3 couverts black

The Sea Grill

The Steakhouse at Monkey Bar

Tocqueville

Tomoe Sushi

Town

Trata Estiatorio

Trattoria Dell' Arte

Triangolo

Tribeca Grill

Trio

Triomphe

Tropica

Turkish Kitchen

Tuscan Square

Union Square Café

V Steakhouse

Va Tutto

Vatan

Vento

Veritas -- * -- 2 couverts black

ViceVersa

Vivolvo

Vong -- * 2 -- couverts black

Wallsé -- * -- 2 couverts black

Water Club

WD-50 -- * -- 2 couverts black

Wolfgang's Steakhouse

Wondee Siam II

Woo Lae Oak

Xing

Yama

Yangpyung Seoul

Zarela

Zebu Grill

Zoë

Zutto

Brooklyn

Al Di La

Applewood

Areo

Banania Café

Blue Ribbon Sushi

Chestnut

DuMont

Elia

Five Front

Garden Café

Henry's End

Locanda Vini & Olii

Noodle Pudding

Osaka

Pearl Room

Peter Luger -- * -- 1 couvert black

Queen

Quercy

River Café

Saul -- * -- 2 couverts black

Savoia

Sea

Stone Park Café

The Grocery

Tuscany Grill

Bronx

Riverdale Garden

Roberto's Restaurant

Queens

718 Restaurant

Bann Thai

Brick Café

Jackson Diner

KumGanSan

Malagueta

Piccola Venezia

Sapori D'Ischia

Sripraphai

Taverna Kyclades

Tournesol

Trattoria L'Incontro

Water's Edge

Staten Island

Aesop's Tables

American Grill

Carol's Café

The Parsonage

[Safety of Mosanto's rBGH (Bovine Growth Hormone)]

I don't know for sure, but I would be surprised if it is possible to purchase "regular supermarket milk" that hasn't come from cows that have been treated with rBGH.

If one is avoiding rBGH milk (which just so happens to come from industrial megafarms) and also doesn't choose organic simply for the sake of being organic (thus eliminating non-local organic megafarms), that equals a preference for local small farm milk.